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Asian Marinated Fried Chicken Wings

Carlton Haynes is the innovative, professional chef by trade who loves to cook.

Asian Marinated Fried Chicken Wings

When putting this marinade together make sure a allow enough time so that your chicken wings can get fully marinated for at least 4 to 6 hours o that these flavors can really penetrate into the chicken wing down to the bones so that you will taste it

When putting this marinade together make sure a allow enough time so that your chicken wings can get fully marinated for at least 4 to 6 hours o that these flavors can really penetrate into the chicken wing down to the bones so that you will taste it

Asian Marinated Fried Chicken Wings

My love for marinades goes way back to when I first started cooking, I use to watch as my God father Chef Charlie Bryant use to add flavor to his meat by marinating them, he use to use wet and dry marinades to penetrate the meats to add depths of flavor to whatever he was preparing.

The star of this marinade is the Garam Marsala seasoning profile because this is the start of building all the flavors to have a great Asian-inspired theme and very good flavors, What I really like about this marinade is that it's not just for Chicken wings it's also great for beef, pork and seafoods also.

Like I was saying all along this marinade is perfect for whatever you're trying to add flavor too, it can also be used as a sauce if you just reduce it down for a few minutes in a heavy-duty sauce pot. When putting this marinade together make sure a allow enough time so that your chicken wings can get fully marinated for at least 4 to 6 hours o that these flavors can really penetrate into the chicken wing down to the bones so that you will taste it in every bite. Now let's make this marinade.

Ingredients

3 pounds of large chicken wings

3 cups of sunflower oil for frying the chicken

1 cup of chicken stock

1/4 teaspoon of garam masala

1/3 teaspoon of star anise

1/4 teaspoon granulated garlic

1/4 teaspoon of self-rising flour

1/2 teaspoon of brown sugar

1 tablespoon of tamari

1 teaspoon fish sauce

1/2 teaspoon of olive oil

1 tablespoon dry sherry

2 tablespoons of cornstarch

1 large zip-lock bag

Methods for making the marinade

To begin using a large glass bowl add all of the marinade ingredients, starting at the chicken stock and ending at the cornstarch, Now blend in all of the ingredients very well so all the ingredients are totally mixed together well.

Now grab out your chicken wings and one wing at a time add the chicken wing into the marinade mixture and coat each wing making sure each wing is well coated then add the wings into the large zip-lock bag.

When all the wings are coated add the remaining marinade in to the zip-lock bag shake it up so that it covers all of the wings then push all the air out of the zip-lock bag then seal the bag and place it in the refrigerator for 4 to 6 hours to marinate the chicken.

I incorporated the cornstarch to add some body to the marinade and also to help the marinade stick very well to the wings.

Curry Glaze

Most curries have spices like cumin, cinnamon, and cloves but also herbs like bay leaf or basil some type of pepper, But with this curry glaze I kept it super simple by using a curry powder along with some ginger, chili powder,  and we added a twist

Most curries have spices like cumin, cinnamon, and cloves but also herbs like bay leaf or basil some type of pepper, But with this curry glaze I kept it super simple by using a curry powder along with some ginger, chili powder, and we added a twist

Curry Glaze

I have people ask me what makes a good curry glaze, Well here is my opinion, I thin its the blend of seasonings also herbs so you can have a balance of sweet and also savory , but it also has to have hint of spiciness to give it that pop, not to hot but enough heat to know that it's there but not to over powering.

Most curries have spices like cumin, cinnamon, and cloves but also herbs like bay leaf or basil some type of pepper, But with this curry glaze I kept it super simple by using a curry powder along with some ginger, chili powder, and we added a twist by adding the Ghee to make it all stand out even more when it's done.

What is Ghee

In my opinion Ghee is a clarified butter that has a smoother and much more self-indulgent tasting butter that to me is really more buttery than regular.

Curry Glaze
Ingredients

1/2cup of light corn syrup

1/4 cup of Dijon mustard

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1/4 cup of Ghee (clarified butter)

2 teaspoons of onion powder

2 teaspoons of pineapple juice

1 teaspoon of granulated garlic

3 teaspoons of curry powder

1 teaspoon of sea salt

1/4 teaspoon of chili powder

1/3 teaspoon of ginger powder

Methods
let's begin to making this really good and tasty curry glaze, Using a heavy-duty pot on medium high heat, Starting at the ingredient list start adding each item 1 by 1 until everything is inside on the pot stir to combine all of the ingredients and when the curry glaze starts to come to a boil lower your heat to medium low heat and let the curry glaze cook on medium low for 1 1/2 to 2 minutes continue to stir then remove from the heat cover and let it sit on the side.

Flour Dredging Mixture

I believe that layering of flavor goes with every step of your cooking process and the flour also needs to be seasoned to continue that process while your cooking.

I believe that layering of flavor goes with every step of your cooking process and the flour also needs to be seasoned to continue that process while your cooking.

Asian Marinated Fried Chicken Wings

Flour dredging mixture

2 cups of all-purpose flour

1 teaspoon of grounded smoked cracked black pepper (they sell this at your local supermarket)

1 teaspoon of sea salt

Methods

To get started, lets heat up your sun flour oil in a large cast-iron frying pan so it can get hot, now using a shallow glass dish add your dredging ingredients and blend in well to make sure all the ingredients are incorporated together, grab out your marinated chicken wings and let them get to room temperature then begin to start flouring your wings.

Now that we have the wings out and we are flouring them very well as you are flouring them shake off any excess flour then add your wings to the sunflower oil and let them begin to fry for about 10 minutes turning them after 5 minutes of frying then letting them fry for another 5 minutes until done.

Now as soon as your chicken is done frying grab your curry glaze add to your crispy fried wings, now using a large aluminum bowl add the wings while they are hot and drizzle the curry glaze all over the wings the toss the wing to make sure the wings are coat and have a nice golden shine to them, then serve while hot and enjoy.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2022 Chef Carlton Haynes

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